Black Bean Soup

I came up with this the other night, when I wanted lean protein and lots of veggies for dinner. I also wanted to take advantage of a stretch of mid-afternoon quiet time to do the food prep, so I could focus more on the kids during the pre-dinner grouching hour. It's wheat-free, dairy-free, and soy-free.

Black Bean Soup

8 Servings

2 T olive oil

1 large onion, diced

2 cloves garlic, diced

3 cans black beans (approx. 15.5 oz ea), drained and rinsed

2 c corn kernels

2 carrots, sliced into circles

2 stalks celery, diced

3 c chicken stock

¼ c lemon juice

½ white wine (I used Dr. Beckermann Auslese Rheinhessen)

1 t dried cilantro

salt & pepper to taste

tortilla chips for garnish

Over low heat, saute onion in olive oil until translucent. Add garlic and cook 1-2 minutes.

Add beans, corn, chicken stock, carrots, celery, lemon juice, wine, and cilantro. Cover and increase heat to medium until soup simmers. Decrease heat to low and simmer 2 hours. Taste and add salt and pepper, if desired.

Ladle into serving bowls and top with a scant handful of crushed tortilla chips.